 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This is Martha Stewart's Carpaccio Sauce but I have used it in so many other dishes it deserves its own spot. Last week I used the sauce combined with white wine and chicken broth to deglaze the pan after searing some pork tenderloin medallions. I also used it to flavor some caponatta, and stuffed it into cherry tomatoes mixed with blue cheese. This sauce rocks. Let me know if/when you use it! Ingredients:
2 tablespoons white vinegar |
6 cornichons |
1 cup flat leaf parsley, chopped |
1 garlic clove |
1 anchovy fillet |
1/4 cup capers, drained |
2 tablespoons onions, chopped |
2 1/2 tablespoons dijon mustard |
6 tablespoons olive oil |
Directions:
1. Place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
2. With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
3. Refrigerate, tightly covered, until ready to use.
|
|